Sous Vide Porchetta
It doesn't get more italian than porchetta!
Recipe Link


Slice pork belly horizontally and open lengthwise. Score and rub in olive oil, salt, pepper, thyme, sage, rosemary, crushed garlic, and lemon zest. Roll and tie up with butcher twine. Cook sous vide for 24hrs @ 165°F. Remove juice and reduce for a pan sauce. Dry pork belly and cover with salt. Refrigerate for 24 hours. Remove all salt. Wipe down with damp towel, and dry again. Broil for 30 minutes at 450°F If skin doesn't bubble, you can torch it until crispy. Slice and serve!